When the holidays roll around, I immediately crave those cozy, simple side dishes that warm the whole house. These Honey Butter Roasted Carrots are one of my absolute favorites. They’re soft, lightly caramelized, perfectly seasoned, and coated in the most irresistible honey-butter glaze. Every time I serve them for Thanksgiving, Christmas, Sunday dinner, or even a weeknight meal they disappear so fast.

If you’ve ever wanted a vegetable side dish that looks beautiful, feels special, and doesn’t require a ton of effort, this is the one. The carrots roast until they’re tender with slightly crisp edges, and the honey butter gives them that glossy, golden finish that makes everyone reach for seconds. And, the house will smell so damn good!

This recipe has become a staple in my kitchen because it’s easy, consistent, and always crowd-pleasing. The kids love them, adults love them, and they pair well with almost every main dish. They also reheat beautifully and feel right at home on any holiday table.

Let’s make them together!

Why You’ll Love These Honey Butter Carrots

• Simple ingredients: Carrots, honey, butter, and a few seasonings — that’s it!
• Kid-approved: Warm, sweet, buttery… kids inhale these.
• Beautiful presentation: They look colorful and glossy on your table.
• Perfect holiday side: Works for Christmas, Easter, Thanksgiving, or weeknight dinners.
• Flexible: Make them with baby carrots, full carrots, rainbow carrots, really anything goes.
• One pan: Easy clean-up, easy prep, no stress.

(And How to Make Them Perfect Every Time)

If you’ve been around Kay’s Clean Eats for a while, you already know I’m a big believer in taking simple ingredients and turning them into something that feels special. These Honey Butter Roasted Carrots are exactly that kind of recipe. They start with everyday carrots, nothing fancy at all, but once they hit the oven with that buttery honey glaze, they turn into the most irresistible side dish. Sweet, savory, caramelized, and glossy… everything you want on your holiday table or even just a random weeknight dinner.

One of the reasons I love this recipe is because it’s flexible. Use rainbow carrots, use regular carrots, peel them, don’t peel them, AND it all works. You can slice them on a bias (my favorite for pretty presentation), roast them whole, or cut them into hearty chunks. They roast beautifully either way, and the glaze clings to every single piece.

A lot of people ask me, “How do you get carrots to actually caramelize instead of steaming?” The secret: a hot oven and enough space on the baking sheet. Carrots need room to breathe and roast, not steam in their own moisture. If your sheet pan is crowded, just grab a second one. Your carrots will brown better and the glaze will thicken instead of turning watery.

Another tip: don’t skip the salt. Honey + butter already gives you sweetness and richness, but the salt ties everything together and brings out the flavor of the carrots. I also love adding a sprinkle of fresh chives and bright pomegranate seeds at the end not just because it looks beautiful (though it REALLY does), but because the tart pops give such a nice contrast to the warm sweetness.

These carrots are also great for meal prep. If you’re hosting a holiday dinner, roast them a few hours ahead, keep them covered, and pop them back into the oven for 5–7 minutes before serving. The glaze melts back into a glossy finish and they taste freshly made.

If you’re cooking for kids, this recipe is always a win. My kids love these carrots, like, actually love them. Anything that gets them excited about veggies is already a mom win, but when it tastes this good, it’s a win for me too. They’re comforting, familiar, and just the right amount of sweet without being too sugary.

And if you’re serving a bigger feast, these carrots pair perfectly with roasted chicken, salmon, mashed potatoes, stuffing… truly anything. They hold their own on a holiday table but don’t overshadow anything else. They’re the reliable side dish that everyone ends up coming back for seconds of.

When a recipe tastes this good and uses so few ingredients, you know it’s a keeper.

Ingredients

• 2 lbs carrots, peeled and sliced into even pieces
• 3 tbsp butter, melted
• 3 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• For garnish: pomegranate arils & chives

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Prep the carrots: Peel and slice carrots into similar sizes so they roast evenly.

• Make the honey butter glaze: In a bowl, whisk together melted butter, honey, olive oil, garlic powder, salt, and pepper.

• Coat the carrots: Pour glaze over the carrots on the baking sheet and toss to combine.

• Spread out evenly: Make sure the carrots are in a single layer so they caramelize properly.

• Roast 22–28 minutes, flipping halfway. Carrots should be tender with golden edges.
• Finish: Drizzle with an extra teaspoon of honey if you like them sweeter.

• Serve warm with fresh pomegranate arils and chives sprinkled on top.

Tips for the Best Honey Butter Carrots

• Cut carrots evenly: This helps them cook at the same time.
• Use parchment paper: It keeps the honey from burning onto the tray.
• Flip halfway: Ensures caramelized edges on both sides.
• Adjust sweetness: Add more or less honey depending on your taste.
• Add flavor: A pinch of smoked paprika, cinnamon, or chili flakes is amazing.
• Don’t overcrowd: If the pan is packed, the carrots will steam instead of roast.

What to Serve With Honey Butter Carrots

These carrots go with EVERYTHING.

• Crispy Lemon Garlic Chicken Cutlets
• Maple Roasted Carrots
• Creamy Chicken & Wild Rice Soup
•  Red & Green Christmas Chopped Salad
• Mashed Potatoes

For holiday meals, they’re perfect next to roast turkey, ham, salmon, or beef tenderloin.

Make-Ahead & Storage

To Make Ahead

Mix the glaze and store separately from the carrots. Toss right before roasting.

To Refrigerate

Store leftovers in an airtight container for up to 4 days.

To Reheat

Reheat in the oven at 350°F for 8–10 minutes for best texture.

To Freeze

You can freeze after roasting, but the texture may soften. Still delicious!

Variations

If you want to change things up, here are some delicious twists:

• Maple Butter Carrots: Swap honey for maple syrup.
• Spicy Honey Carrots: Add chili flakes or cayenne.
• Herb Roasted Carrots: Add thyme or rosemary.
• Brown Butter Carrots: Brown the butter first for a deeper flavor.
• Rainbow Carrots: Gorgeous on a holiday table.

Helpful Tools

These make roasting so easy:

• My favorite rimmed baking sheet
• Nonstick parchment sheets for easy cleanup
• Silicone spatula set
• Glass prep bowls for mixing glaze

More Recipes to love:

• MAPLE ROASTED CARROTS
• Sheet Pan Roasted Sausage, Peppers & Potatoes
• Spinach & Cheese Puff Pastry Pinwheels
• Baked Turkey Meatballs
• Holiday Cranberry Meatballs (Slow Cooker or Skillet)

Final Thoughts

These Honey Butter Roasted Carrots are such a simple little side dish, but they always bring so much comfort and brightness to the table. They’re sweet, buttery, a little caramelized, and loved by everyone, even the picky eaters in my house.

Whether you’re preparing a big holiday meal or just trying to make weeknight dinner feel a little more put-together, these carrots are such an easy win. I hope your family loves them as much as mine does.💛

FAQ

Can I use baby carrots?

Yes! Increase roasting time by 5–8 minutes since they’re thicker.

Can I double this recipe?

Absolutely, just use two baking sheets so the carrots don’t overlap.

Can I make these dairy-free?

Yes, substitute the butter with vegan butter or extra olive oil.

How do I get the carrots more caramelized?

Roast at 425°F for the last 5 minutes.

Can I use maple syrup instead of honey?

Yes, maple syrup works beautifully and adds warmth.